Resistant starch content in different types of rice in response to a range of cooking and cooling conditions
Kim, J.C., Mullan, B.P., Hampson, D.J.ORCID: 0000-0002-7729-0427 and Pluske, J.R.
ORCID: 0000-0002-7194-2164
(2005)
Resistant starch content in different types of rice in response to a range of cooking and cooling conditions.
In: Manipulating Pig Production X. Proceedings of the Tenth Biennial Conference of the Australasian Pig Science Association (APSA), 27 - 30 November, Christchurch, New Zealand
p. 270.
Abstract
This in vitro study was carried out to test changes in the RS content of rice types dit1ering in their amylose-to-amylopectin content following various processing and cooling combinations. The hypotheses tested were: 1) rice variety will influence the RS content; 2) extrusion cooking will decrease RS content and; 3) cooking and cooling will increase the RS content.
Item Type: | Conference Paper |
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Murdoch Affiliation(s): | School of Veterinary and Biomedical Sciences |
Publisher: | Australasian Pig Science Association |
Copyright: | © 2005 Australasian Pig Science Association (Inc) |
URI: | http://researchrepository.murdoch.edu.au/id/eprint/14291 |
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